UJI CEMARAN BAKTERI DAN CENDAWAN PADA KEJU KASAR (Cheddar)

UJI CEMARAN BAKTERI DAN CENDAWAN PADA KEJU KASAR (Cheddar)

Authors

  • Srikandi Srikandi Fakultas MIPA, UNB Bogor Jl. K. H. Soleh Iskandar Km. 4, Cimanggu, Tanah Sareal – Bogor 16166

DOI:

https://doi.org/10.31938/jsn.v2i1.38

Abstract

Contamination Test of Bacteria and Fungi on Rough Cheese (Cheddar)

         Foodstuffs such as cheese as a source of nutrition for humans, is also a food source for microorganisms. The growth of microorganisms in foodstuffs can cause adverse or beneficial change. Quality cheese can be seen from the presence of bacteria and mildew stains on the cheese samples. This study aimed to determine quantitatively the presence of bacteria and fungi in ten samples of coarse cheese (Cheddar) from five traditional markets in Bogor. Testing performed at the microbiology laboratory a contamination of bacteria of Salmonella sp and Listeria monocytogenes and yeast. The research results  from ten samples of coarse cheese (Cheddar) had stain of pathogenic bacteria of Listeria monocytogenes and Salmonella sp Based on standar method of SNI 19-2897 – 1992 was negative/25g of sampel or mold and yeast was <10 cfu / g. Sample Zt was concluded that no contamination and Save to be consumend. 

Key words :  Cheese (Cheddar), Bacteri and Fungi

 

ABSTRAK

        Bahan makanan seperti keju selain merupakan sumber gizi bagi manusia, juga merupakan sumber makanan bagi mikroorganisme. Pertumbuhan mikroorganisme dalam bahan pangan dapat menyebabkan perubahan yang merugikan atau menguntungkan. Kualitas keju dapat dilihat dari keberadaan cemaran bakteri dan cendawan, pada sampel keju. Penelitian ini bertujuan untuk mengetahui secara kuantitatif keberadaan bakteri dan cendawan pada sepuluh sampel keju kasar (Cheddar) dari lima pasar tradisional di Bogor. Pengujian dilakukan di laboratorium mikrobiologi berupa uji cemaran bakteri Salmonella sp, Listeria monocytogenes dan  cendawan. Data hasil penelitian dari sepuluh sampel keju kasar (Cheddar) diantaranya untuk cemaran bakteri patogen Salmonella sp dan Listeria monocytogenes berdasarkan metode SNI 19-2897-1992 hasilnya yaitu negatif/25g serta kapang dan khamir hasilnya < 10 cfu/g sehingga nilai cemaran  mikroba dikatan memenuhi standar dan layak untuk dikonsumsi.

Kata kunci :   Keju  (Cheddar), Bakteri dan Cendawan

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References

Bell, C., P. Neaves, & A. William, 2005. Food Microbiology and Laboratory Practice. United Kingdom: Blackwell Science.

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Published

2017-11-25

How to Cite

Srikandi, S. (2017). UJI CEMARAN BAKTERI DAN CENDAWAN PADA KEJU KASAR (Cheddar). JURNAL SAINS NATURAL, 2(1), 92–100. https://doi.org/10.31938/jsn.v2i1.38

Issue

Vol. 2 No. 1 (2012): Sains Natural

Section

Articles

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Copyright (c) 2017 Srikandi Srikandi

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